Dilly Crab Dip
Source of Recipe
Internet
Recipe Introduction
12 servings
Prep:15 min
Stand:2 hr min
For a presentation that wows, serve the creamy dip in an artichoke half. Be sure to brush the cut artichoke with lemon juice so it keeps its summer green color.
List of Ingredients
1/2 cup fat-free mayonnaise or salad dressing
1/2 cup light dairy sour cream
1 cup flaked, cooked crabmeat (cartilage removed)*
1 teaspoon dried dillweed
2 teaspoon finely chopped onion or green onion
1/2 teaspoon finely shredded lime peel
1 teaspoon lime juice
2 - 3 dashes bottled hot pepper sauce
1 dash ground red pepper (optional)
3 - 4 sprigs fresh dill sprig (optional)
4 cups fresh vegetable dippers (such as carrots, red sweet peppers, yellow sweet peppers, and snow pea pods)
Recipe
1. Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve.
2. Stir together mayonnaise or salad dressing, sour cream, the remaining flaked crabmeat, dillweed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight.
3. Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).
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